German Chocolate Cake And Filling
German Chocolate Cake is a rich, moist chocolate cake layered with sweet coconut-pecan filling, perfect for celebrations or indulgent desserts enjoyed by chocolate lovers.
Ingredients
Instructions
- Melt German chocolate in boiling water; stir until completely dissolved and smooth.
- Cream together margarine and shortening. Add sugar gradually and beat until well combined.
- Add egg whites and beat until light and fluffy.
- Mix in melted chocolate and vanilla extract.
- Sift together flour, salt, and baking soda.
- Add alternately with buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
- Beat until well mixed.
- Pour batter into 3 greased and floured cake pans.
- Bake at 350°F (175°C) for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder in place of some of the flour. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Ensure all ingredients are at room temperature for a smoother batter. For a more decadent cake, add chocolate chips or nuts to the batter.
Serving Suggestions
This German Chocolate Cake is delicious on its own, but you can enhance it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a side of fresh berries or a rich chocolate sauce. For a festive touch, consider serving it alongside Candy Buckeye Balls for a delightful dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze slices wrapped in plastic wrap and aluminum foil. To reheat, place individual slices in a microwave for about 10-15 seconds or warm in an oven at 300°F (150°C) until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of German Chocolate Cake And Filling contains roughly 490 calories, with 2g protein, 21g carbohydrates, and 42g fat. Note that it is relatively high in sodium, at 1074mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate for this cake?
While German sweet chocolate is traditional, you can use semi-sweet chocolate as a substitute. Just adjust the sugar in the recipe, as semi-sweet chocolate is usually less sweet than German chocolate. This will give you a different flavor profile but still yield a delicious cake.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep in mind that baking time can vary based on your oven and the pans used, so start checking around the 20-minute mark.
Can I make this cake ahead of time?
Yes, you can make the cake layers ahead of time. After baking, allow them to cool completely, then wrap them tightly in plastic wrap and store in the refrigerator for up to three days or freeze for longer. Just be sure to frost the cake on the day you plan to serve it for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).